Autumn Pasta with Dandelion Greens, Pancetta & Butternut Squash

Bringing all the comfort with my Autumn Pasta with Dandelion Greens, Pancetta & Butternut Squash!

There’s a lot to be said for pasta and pancetta…but to add roasted squash, dandelion greens (the food of my grandmother), and pepitas – welp – this is a sing-from-the-rooftops, bring-me-all-the-comfort kind of meal. Which is precisely what autumn calls for. Am I right?!

Not only are the textures, aromas, and colors right on the money – these flavors bring. it. home. It’s been a minute since my last post, so I knew that upon my return, I’d have to share a recipe that speaks the language of Ciao Chow Bambina. It’s been a while – so let’s refresh, shall we?

CIAO CHOW BAMBINA IS:

• Comfort food (of course!)
• Italian-American (mostly)
• Simple & delicious (always!)
• Fun stories (aka Soul Snacks)

My Autumn Pasta with Dandelion Greens, Pancetta & Butternut Squash is quick to make, and contains simple and delicious ingredients. My family loves it, I hope yours will too!

Autumn pasta with dandelion greens, pancetta & butternut squash INGREDIENTS:

Orecchiette: A lovely little ancient type of pasta that hails from Southern Italy. Orecchiette, named for its shape, means ‘little ears’ and makes for a wonderful little scoop to hold yummy additions to your dish. Whether a special sauce or a roasted veg – orecchiette is a fine complement to many yummy extras.

Pancetta: A salt-cured pork belly salumi. Popular in many Italian dishes, it’s a salty little bite that adds flavor and depth to dishes. Bacon and prosciutto are fine substitutes if need be.

Dandelion Greens: A highly nutritionally-dense green – its leaves are delicious when sautéed and added to dishes like pasta and eggs, or when fried up with onions and garlic. Remember: leaves only! Remove the stems before eating! Spinach and arugula are fine substitutes.

Butternut Squash: Sweet and nutty tasting, butternut squash is one of my go-to autumn ingredients! Chopped small and roasted on high heat – you’ll think you’re eating candy!

Pepita: Pumpkin seeds! They add the perfect crunch! Roasted and shelled – they’re great for snacking, and for topping dishes that are otherwise soft.

Olive Oil: I am never without a good extra-virgin olive oil in my pantry. Whether roasting, frying, grilling, or dipping…I’ve even been known to use it for cake recipes, it’s my first-choice cooking oil.

Romano Cheese: Cheese made from sheep’s milk, it possesses a sharper, saltier flavor than its paisano Parmigiano-Reggiano which has a nuttier, sweeter flavor. Honestly – I love them both so much – and will happily use them interchangeably.

Salt & Pepper: Add kosher salt & cracked black pepper to taste.

Dandelion Greens look a lot like arugula and have a similar taste. Although you can eat them raw, say in a salad (a salad loaded with robust flavors), these spicy, bitter leaves, when sautéed, make for a special, old-world type of dish.

Buon Appetito, my friends! Boy it feels good to be back!

More Pasta Recipes

If you love easy pasta dishes, then you’ll love these:

Penne with Bacon, Black Pepper & Parmesan

Rigatoni with Italian Sausage, Greens, Gorgonzola & Walnuts

Gnocchi with Ricotta, Cherry Tomatoes & Herbs

Pesto Spaghettios

Pasta e Fagioli

Autumn Pasta with Dandelion Greens, Pancetta & Butternut Squash

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• Author: Ciao Chow Bambina

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Description

Bringing all the comfort with my Autumn Pasta with Dandelion Greens, Pancetta & Butternut Squash!

 

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Ingredients

Scale 1x2x3x

1 lb. butternut squash, peeled, cut into 1/2-inch cubes

1/4 cup + 2 Tbs. extra-virgin olive oil

1 lb dandelion greens – cleaned, stems removed, chopped into 4-inch pieces

1/2 lb. cubed pancetta

1 lb. orecchiette pasta

1/2 cup shelled pepitas, toasted

1/2 cup grated Romano cheese

2 Tbsp. kosher salt plus more

Cracked black pepper – to taste

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Instructions

Preheat oven to 400 F.

Place the squash on a baking sheet, drizzle with 2 Tbsp. olive oil and a sprinkle of kosher salt to taste. Bake until tender, remembering to turn the squash a few times, as it roasts. About 30 minutes.

Next, give the dandelion greens a good good rinse under cold water. Remove the hard stems and chop leaves into 4-inch pieces. Set aside.

Add 1/4 cup of olive oil to a sauté pan, and add the cubed pancetta. Cook until pancetta becomes golden and crispy. Next, add the dandelion greens to the same pan. Cook until greens become wilted. Salt to taste.

In the meantime, add 2 Tbsp. salt to a large pot of boiling water. Add the orecchiette and cook according to package directions until pasta is al dente.

Roast pepitas in a small pan on the stove top for about 6 minutes, until they become crisp and aromatic. Don’t take your eyes off of them.

When the pasta is done, add about 1/3 cup of pasta water to the pancetta and greens, along with the pasta.

Add the roasted squash and toasted pepitas. Stir gently.

Top with grated Romano cheese and cracked black pepper. A drizzle of olive oil wouldn’t hurt either.

Enjoy!

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